Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes by Cook's Illustrated Magazine

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Notes about Recipes in this book

  • One-pan chicken with couscous and carrots

    • cpauldin on November 05, 2019

      This is amazingly delicious!

  • Ranch-style kale chips

    • Aggie92 on January 01, 2020

      I may or may not have eaten the whole delicious batch in one sitting ;-)

  • Pan-roasted Brussels sprouts with lemon and pecorino Romano

    • jenmacgregor18 on December 02, 2019

      I had so many sprouts that I split into 2 batches. The first batch, I followed instructions to sear with lid on & then remove lid and cook 2-3 minutes until tender. My sprouts were not tender in that time. I added water & put the lid back on to steam to finish it off. These got a bit too browned. The next batch I added about 1/4 c water to the sprouts & oil & steamed for 6 minutes before removing lid to finish cooking-- this worked much better & I still got a really good sear. I would make again with my alterations. Very simple and good with the lemon & cheese.

  • Pan-roasted Brussels sprouts with gochujang and sesame seeds

    • jenmacgregor18 on December 03, 2019

      normally I'm all for pretty much anything with gochujang; but this didn't do much for me.

    • VineTomato on December 17, 2019

      Served with coconut rice and enjoyed the combo.

  • Sautéed cabbage with chile and peanuts

    • jenmacgregor18 on May 21, 2020

      I really wanted to like this. It smelled really good while cooking. The end result wasn't very good. Not horrible, just not worth repeating.

  • Thai green curry with chicken, broccoli, and mushrooms

    • jenmacgregor18 on January 20, 2020

      Not difficult to put together. But the taste was off-putting. B said it's "almost edible". There's an off/strong flavor to it. I'm thinking it's the 2 Tablespoons of fish sauce, that came off as way too strong. The rest of the ingredients and texture was fine. So maybe if I reduce the fish sauce to 1 tsp, and use soy for the rest? But as is - it is not for us.

  • Mexican-style grilled corn

    • jenmacgregor18 on November 07, 2019

      This is very good, even with frozen corn. I cooked in a skillet on high till it was popping a bit & with some browning, then added the cheese mixture off heat.

  • Sautéed baby spinach with pecans and feta

    • jenmacgregor18 on February 05, 2020

      Wonderful. I made as directed; however as packing for work lunches, left the pecans, cheese & vinegar on the side to add in later. I found I really prefer it without any vinegar at all. This will be a repeat. *Note- this recipe requires a microwave

  • Spaghetti squash with garlic and Parmesan

    • jenmacgregor18 on December 03, 2019

      I used 1/2 spaghetti squash here. I subbed about 2 tsp pesto for basil & garlic, as I usually have some pesto on hand. Very good flavor and texture. another winner for me.

  • Spaghetti squash with Asian flavors

    • jenmacgregor18 on December 03, 2019

      I really wanted to like this; but it didn't work for me at all. The sesame oil was pretty overwhelming with the spaghetti squash and any other flavor got lost. I was also having some sort of texture issue with the squash & sesame oil. I managed 2 bites and just couldn't eat any more.

  • Spaghetti squash salad with tomatoes and pecoirno

    • jenmacgregor18 on November 13, 2019

      I had pesto on hand, so subbed for the basil & pine nuts--and white onion for shallot and asiago for pecorino. The squash needs some fat & the vinaigrette does the job, without drowning it. The onion, tomatoes & cheese work well here. Great texture and flavor. One of the first spaghetti squash dishes I can say I really liked.

  • Asparagus-goat cheese tart

    • bwhip on August 17, 2019

      Super easy and the result was like something we’d enjoy in a really fine restaurant. Looking forward to having these whenever asparagus is in season.

  • Shrimp salad with avocado and orange

    • bwhip on February 01, 2020

      Very delicious salad. Fresh, light, with a bright mix of flavors with the orange, avocado, shallots, mint, etc. We really enjoyed this for a light dinner on a winter evening. Great over mixed greens or as a sandwich.

  • Chinese chicken salad

    • bwhip on July 21, 2019

      Light, delicious, fresh, flavorful, interesting, easy. We’ll make this again.

  • Spaghetti al vino bianco

    • bwhip on August 18, 2019

      We didn't care for this one. It wound up with sort of an odd, bitter flavor. Perhaps less wine, and spinach rather than arugula might have helped, but we won't make it again.

  • Grilled portobello burgers

    • bwhip on July 23, 2019

      These were absolutely delicious. Fantastic flavor from the topping, featuring feta, sun-dried tomatoes and roasted red peppers. I didn't love the basil mayo, but that was probably because I used store-bought instead of making my own, which is always much better. I worried about the red onions being too assertive, but because they were grilled they turned out just right.

  • Smoked trout hash with eggs

    • Tweedles81 on April 27, 2020

      I had the ingredients on hand so decided to make this. It was really good - a solid meal that was pretty easy to make. My littles loved it - my 3 y/o gobbled down the mustard greens! Removing the pin bones from the smoked trout was the hardest part! The lemon really makes the dish. I won’t seek out these ingredients just to make this in the future, but will definitely make again if I happen to have them all at home!

  • Black rice and sea bean salad

    • Tweedles81 on May 28, 2020

      Delicious! Flavorful and citrusy. It’s a hearty side, but not enough to stand alone as a meal. Shrimp or fish would be good additions if protein is desired.

  • Bitter greens salad

    • Tweedles81 on May 01, 2020

      I did not have endive or pepperoni I but otherwise followed the recipe. This was delightful - bitter, sour, and salty all in one! It reminded me of a higher-end version of the Olive Garden salad. We will make again - maybe even tomorrow!

  • Roasted delicata squash

    • Tweedles81 on September 22, 2020

      I made the squash without the sauce - I just followed the roasting instructions, using the oil, butter, and salt as called for. This was delectable. It was so sweet and tender that it could have been served for dessert! Plan ahead, as it takes awhile, but it is super easy and delicious!

  • Bruschetta with artichoke hearts and Parmesan

  • Parmesan-crusted asparagus

  • Braised red cabbage

  • Creamy leek and potato soup

  • Slow-cooker mashed potatoes

  • Thai-style chicken with basil

    • angrygreycat on January 25, 2020

      This was simple dish. Nice for a week night dinner, the fish and oyster sauces tone down more than I expected. I served with brown rice and sauteed green beans.

  • Memphis chopped coleslaw

    • angrygreycat on December 28, 2019

      Compare to usual coleslaw

  • Pasta alla Norma

    • angrygreycat on June 29, 2020

      I'm not a huge eggplant fan, but want to learn to like it so I tried this recipe. I just didn't think it was anything special. It was okay but probably not worth making again. My daughter didn't like eggplant at all.

  • Lemony buttermilk coleslaw

    • MarciK on June 27, 2020

      This is fantastic, not overly lemony. The herbs are subtle, although I wasn’t able to use enough thyme because my plant is still pretty small. I tried Kalona brand buttermilk, and it seemed to give it a better flavor, thicker mouthfeel. This might be my go-to coleslaw from now on.

  • Chopped carrot salad with fennel, orange, and hazelnuts

    • MarciK on August 30, 2019

      Other than the ridiculously difficult and lengthy time I had de-skinning hazelnuts, this came together pretty quickly and was tasty. I used apple cider vinegar because I didn’t have white wine vinegar.

  • Udon noodles with mustard greens and shiitake-ginger sauce

    • csavegetablesfan on November 16, 2019

      Perfect combination of flavors. Mustard greens are usually too strong for my liking. But they work really well in this recipe.

  • Crispy Thai eggplant salad

    • ebalk02 on August 19, 2019

      Really delicious but pretty involved and dirties a lot of dishes.

  • Cauliflower soup

    • jgreenheck on January 04, 2020

      Nice mellow flavor. Creamy without cream or milk. Next time, I might add a little fennel to the purée.

  • Blistered shishito peppers

    • christineakiyoshi on July 28, 2019

      Delicious and simple. Would probably reduce oil to one tablespoon in the future.

  • Beer-battered onion rings

    • christineakiyoshi on April 24, 2020

      This is delicious and easy but makes a huge batch!

  • Easier French fries

    • christineakiyoshi on April 24, 2020

      We used canola oil and russet potatoes for this and they turned out amazing! We used a dutch oven and didn't have any issues with the fries sticking to the pan. Will make this again!

  • Better hash browns

  • Roasted garlic hummus

  • Garlicky Swiss chard

    • christineakiyoshi on July 18, 2019

      Have made this several times and the family loves it

  • Maple-glazed Brussels sprouts

    • Shewi128 on January 10, 2020

      One of the most delicious brussels sprouts recipe I have ever made. Highly recommend.

  • Brussels sprout and potato hash

    • Shewi128 on January 10, 2020

      One of my favorite ways to incorporate vegetables into breakfast. Does take a fair amount of prep work.

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  • ISBN 10 1945256737
  • ISBN 13 9781945256738
  • Published Mar 05 2019
  • Format Hardcover
  • Page Count 544
  • Language English
  • Edition Illustrated
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.

We're all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.

The inspirational, modern recipes showcase vegetables' versatility in everything from sides to mains: You'll discover how to make the perfect grilled corn--and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled--and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy--and irresistibly tempting--to eat more veggies every day.


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